Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive main dish.

Ingredients

Beef

1

beef tenderloin roast (3 lb)

1/2

teaspoon salt

1/2

teaspoon freshly cracked black pepper

Sauce

6

tablespoons butter or margarine

1/2

cup finely chopped shallots (3 medium)

1

cup dry red wine or marsala cooking wine

1

cup Progresso™ beef flavored broth (from 32-oz carton)

1/2

teaspoon pepper

Steps

1Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

1Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.